Yesterday, I followed my instincts and prepared a chicken curry, mildly flavored with a slight hint of mint. I used poppy seed paste to give some body and garam masala and fennel seed powder to balances the flavors. Quick to make and makes a decent curry with rotis and rice and even coconut rice. Satish liked the flavor and so did I. 1 Marinate the chicken in yogurt, coriander pwd, turmeric pwd, lemon juice and ground paste for 10 mts. 2 Heat oil in a cooking vessel, add the crushed onions and fry till transparent. 3 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while. 4 Reduce to medium heat, add the salt and poppy seed paste and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add one cup water (add more water if you want more gravy) and combine. 5 Finally add the fennel pwd and garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves. 6 Serve hot with white steamed rice, coconut rice or rotis. Recipe source: My own Prep & Cooking: 30 mts Serves 5 persons Cuisine: Indian . 1/2 cup yogurt juice of 1/4 lemon 1/4 tsp turmeric 1 tsp chilli pwd 1 tbsp coriander powder 1 tsp fennel pwd (saunf) 1 tbsp poppy seed paste 1 onion, coarsely crushed garam masala pwd (1″ dalchini and 4 cloves finely ground) fresh coriander leaves for garnish salt to taste 1 1/2 tbsps oil Make a paste: 4-5 green chillis (adjust to suit your spice level) 1 1/2″ ginger 4-5 cloves garlic 5-6 mint leaves 1 tbsp fresh coriander leaves
